Experimenting with gluten-free baking has yielded fantastic results with brownies. Instead of regular flour, I use just a bit of white rice flour (cornstarch will work well here too). The brownies are dense, moist, and chewy, like a flourless cake, but still have enough structure to not be overwhelmingly decadent. —Posie (Harwood) Brien
one 8" square pan
(3 ounces) unsalted butter
(1 2/3 ounces) white rice flour
(3/4 ounces) cocoa powder
espresso powder (optional, for enhanced chocolate flavor)
Preheat oven to 350° F. Grease an 8" x 8" baking pan and line with it parchment paper. (I like to leave a few inches of overhang on the sides to make it easy to lift the cooled brownies out).
Melt together the butter and chocolate chips (you can either do this on the stovetop or in the microwave in 30-second increments, stirring between each), until smooth. Let cool slightly.
In a separate bowl, whisk together the rice flour, cocoa powder, espresso powder (if using), and salt.
Add the sugar and vanilla to the melted chocolate/butter mixture. Mix until smooth.
Mix in the eggs, one at a time, until the batter is smooth.
Add the dry ingredients and mix thoroughly. Stir in the toasted pecans.
Pour the batter into your prepared pan and bake for about 40 minutes (depending on how gooey you want them! You can bake them longer, or keep them softer if you like—when they are gooier they freeze well)—keep checking after 40 minutes and take them out when a tester or knife inserted into the center comes out with just a few moist crumbs clinging to it.
Let the brownies cool fully in the pan before slicing and serving.